November 15, 2018 Pies and Puddings
Looking for a simple, yet show-stopping Thanksgiving dessert? Try this apple pie topped with pie crust stars. A creative twist on a classic favorite.
Adapted from NY Times Cooking
Prep Time 3 hr
Cooking Time 1 hr
Total Time 4 hr
Yield 1 pie (about 8-12 servings)
FOR THE CRUST:
2 1/2 cups all-purpose flour
Generous pinch of sea salt
2 1/2 sticks of cold unsalted butter, cubed
1/4 cup ice water (you may need a little more)
FOR THE FILLING:
2 tablespoons unsalted butter
3 pounds apples, peeled, cored and cut into chunky wedges (I used Granny Smith, Fuji and Honeycrisp)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or a generous pinch of allspice, cloves and nutmeg)
3/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoons apple cider vinegar
1 egg, beaten
FOR THE CRUST:
In a food processor, pulse together the flour and salt. Add the butter and pulse until it’s the size of small peas. Drizzle in the water, a tablespoon at a time, until a firm (but not sticky) dough forms.
Dump the dough and any floury remnants onto a well-floured work space. Gently form into a smooth ball of dough, being careful not to overwork. Cut the dough ball in half and chill for at least 2 hours.
Once chilled, roll out one piece of dough on a well-floured work space. You want the dough to be an inch to an inch and a half bigger than your pie tin. For example, I used a 9 inch tin, so I rolled my dough to a little more than 10 inches in diameter. Make sure you continuously flip and flour the dough so it doesn’t stick to your rolling pin or work surface.
Carefully pick up your dough and press it into your pie tin. Using a fork, prick several holes in the crust to get out all the air bubbles. Trim the overhang, crimp or style as you desire, and put the pie crust in the freezer to chill for at least half an hour.
FOR THE FILLING:
Melt the butter in a large skillet over medium heat. Once melted, add the apples and cook for 2-3 minutes. Add the spices, sugar and salt and cook until the apples just begin to soften, about 5-7 minutes.
Sprinkle the flour and cornstarch over the apples and quickly stir to incorporate. Cook until thickened, about 3-5 minutes. Remove from the heat, stir in the apple cider vinegar, and allow to cool to room temperature. (You can put it in the fridge to speed the process up.)
Preheat the oven to 400 degrees.
Once the apples have cooled, gently spoon them into your pie crust, making sure the top is even. Set aside.
Roll out your other piece of dough on a well-floured workspace until it’s about 1/4-inch thick. Using a floured star-shaped cookie cutter, cut out pieces of dough and gently place them atop the pie. Once you’ve worked your way through the dough, squish it back together and roll out another piece. (Don’t do this too many times, otherwise the pie crust will be tough!)
Place the pie on a baking sheet and brush the top with the egg. Place in the oven on a medium rack and cook for 20 minutes. Reduce the heat to 375 and cook until bubbling and golden-brown, about 30 to 40 minutes.
Allow to cool to room temperature (at least an hour if you can stand it), then cut and serve with vanilla ice cream or whipped cream. Best eaten day of!